Doubles (Trinidadian Street Food)

Ingredients

• 2 Tassen All-purpose flour
• 1 TL Baking powder
• 1 TL Salt
• 1/2 TL Turmeric
• 1 EL Vegetable oil, plus more for frying
• 175 ml Warm water
• 400 g Cooked chickpeas (channa), drained
• 2 EL Curry powder
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1/2 Scotch Bonnet pepper, deseeded and minced (optional)
• 1 TL Cumin powder
• 1 TL Amchar masala (or garam masala)
• 200 ml Water
• Frische Korianderblätter, gehackt, zum Garnieren Fresh cilantro, chopped, for garnish

Instructions

1. For the Bara: In a large bowl, combine flour, baking powder, salt, and turmeric. Add 1 tbsp oil and warm water, mix, and knead into a soft, slightly sticky dough. Cover and let rest for 30 minutes.
2. For the Channa: In a pot, heat 1 tbsp oil. Sauté onion, garlic, and Scotch Bonnet (if using) until softened. Add curry powder, cumin, and Amchar masala and toast for 1 minute.
3. Add chickpeas and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the sauce has thickened. Lightly mash half of the chickpeas.
4. Divide the bara dough into 8-10 small balls. Roll each ball out very thinly into an oval or round shape (approx. 6 inches in diameter).
5. Heat vegetable oil in a large pot or deep skillet over medium heat (approx. 175°C/350°F). Fry each bara for a few minutes until golden and puffed. Drain on paper towels.
6. To serve, place two bara on a plate and top with a generous amount of channa. Garnish with tamarind chutney, mango chutney, or hot sauce if desired. Sprinkle with fresh cilantro.

Nutrition